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Anyone ever spatch yardbird indirect?
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westernbbq
Posts: 2,490
I am thinking of going indirect for tonight's cook. Nice costco birds are split and marinating right now. Id like to do them indirect to prevent skin from getting black char, and to render more of the fat
Any input would be much appreciated
Any input would be much appreciated
Comments
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A lot of people here do. I have, but I prefer raised direct.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
It's my preferred method---I usually go indirect at 375-400 range and get great resultsLagrange, GA LBGE
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I go indirect 99 percent of the time. It works like a charm. Especially if you run 375-425 degrees.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Awesome, thanks for feedback. If im sober tonite, and can figure out my new phone camera, i will post some picts here...
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Indirect is how I do it too, but you need to run her hot to get decent, crisp skin; I try for 400 at least._____________
Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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I think it was @Mickey mentioned this a few years ago - sorry if I'm giving him credit he doesn't deserve....
If your rub has a high sugar content, indirect as noted above in the 400ºF range will cook but not char the skin too much. Regular rubs work fine direct and you can even flip the bird for more char/crispy skin if you want.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
Sorry, not me. Only direct and raised.Salado TX & 30A FL: Egg Family: 3 Large and a very well used Mini, added a Mini Max when they came out (I'm good for now). Plus a couple Pit Boss Pellet Smokers.
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Mickey said:Sorry, not me. Only direct and raised.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Indirect? Have you heard heard of 'Brick' chicken? Skin side down, lay two bricks (wrapped in HDAF) on top, when the temp on your bird hits 145 or so take the bricks off and flip the bird over to finish. What you get is a nice even cook with great grill marks. It's fantastic eating.I've slow smoked and eaten so much pork, I'm legally recognized as being part swine - Chatsworth Ca.
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I go both ways with spatch just depending on what I'm goin for. One of favorites is to start the bird out around 250 indirect and let the temp creep up to 425 over the duration of the cook. The texture is more like a slow roasted chicken but the skin is like potato chips. But now I've got one on that is running about 4" above the felt and direct at 225°. I'm going for of the open pit taste on this one.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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@Mattman3969 with "snatch" ?
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LBGE,SBGE, and a Mini makes three......Sweet home Alabama........ Stay thirsty my friends .
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lol. Fixed-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Always indirect for spatched for me...
Charlotte, Michigan XL BGE -
Botch said:Indirect is how I do it too, but you need to run her hot to get decent, crisp skin; I try for 400 at least.
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Gotta go with @darby_crenshaw on this one. Depending on how you like the texture to be this is one of the better methods IMHO.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Darby_Crenshaw said:Botch said:Indirect is how I do it too, but you need to run her hot to get decent, crisp skin; I try for 400 at least.
Kansas City, Missouri
Large Egg
Mini Egg
"All we have to decide is what to do with the time that is given to us" - Gandalf -
@bhedges1987 - I hear what your saying and thought the same thing. It's all in what you looking for out of the yardbird. On occasion like today I want that o'l open pit taste that we made when I was a kid. I've been trying forever to replicate that cook on my egg and finally got it about 2yrs ago. I'm 2hrs into one right now.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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bhedges1987 said:I may try this sometime. Though it is Hard for me to justify spending 5 hours on a $5 piece of meat that can taste pretty tasty in 45 minutes.
i don't generally do one thing over and over the same way all the time
plus, i'm guaranteed crisp skin after a low and slow. the 45 minutes version not always[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
Spatched at 400 indirect is my preferred method. I've never had a problem with rubbery skin.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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SGH said:I go indirect 99 percent of the time. It works like a charm. Especially if you run 375-425 degrees.Keepin' It Weird in The ATX FBTX
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The best way is indirect with a pan of vegetables under the chicken. That way, you get yummy chicken and yummy vegetables cooked in chicken drippings.
Luddites, you direct proselytizers, Luddites all of you! -
The Cen-Tex Smoker said:SGH said:I go indirect 99 percent of the time. It works like a charm. Especially if you run 375-425 degrees.
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I always go indirect because I don't like the grease burning on the lump, it gives the chicken a nasty taste. Have done them hot and fast at 450 and low and slow at 250 when time allows and always great.
I'm only hungry when I'm awake!
Okeechobee FL. Winter
West Jefferson NC Summer
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Ok so i had about five or six coctails tonite. For me thats alot. By mynthird ive got a buzz on. I am not a heavy drinker but can cut loose once in a while, even ona school nite. Anyway made twonspatch birds which will be posted here tomorrow with picts. New smartphone makes me feel like an idiot.
Anyway the consensusnhere was indirect so thats what i did. 375 rock steady for a little over an hour. Birds were perfect
Marinade was mckormick mesquite seasoning envelope, some white vinegar and the juice of three oranges off my tree. Soaked all day and spatched perfectlynamd cookedn even better on the big green egg.
Now, im about to pass out....
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